Chicken Piccata Meatballs
"I love taking familiar Italian flavors that I love, and transforming them into something different. One of my best selling dishes at my restaurant are the Chicken Marsala meatballs, so I decided to do the same concept with the Piccata treatment! These meatballs are as tender as they get and packed with all of the bright flavors of chicken piccata. Serve them as an appetizer, alongside rice or orzo, or my favorite - over an arugula salad for a light lunch...."
INGREDIENTS
•
1/2 cup torn, soft white bread, crust removed
•
2 tablespoons whole milk
•
1/2 cup freshly grated Parmigiano Reggiano cheese
•
1 large egg
•
1 shallot, finely chopped
•
2 tablespoons chopped capers*
•
1 teaspoon grated lemon zest, from 1 lemon
•
1/2 teaspoon kosher salt
•
2 tablespoons chopped Italian parsley
•
1 pound ground chicken
•
2 tablespoons olive oil
•
1 shallot, chopped
•
1/2 teaspoon kosher salt
•
2 1/2 teaspoons all purpose flour
•
1 1/2 cups low sodium chicken broth
•
2 tablespoons freshly squeezed lemon juice, from 1/2 a lemon
•
2 tablespoons capers, drained
•
2 tablespoons chopped Italian parsley
•
Freshly grated Parmigiano Reggiano cheese, to serve
•
*Chef’s note: If using salt-packed capers, rinse them thoroughly before using. If using brined capers, drain and rinse.
Comments & Reviews
Just A Pinch Sweepstakes